Name: Gnocchi Bolognese with Ricotta
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 4 servings (makes extra sauce)
Ingredients: 1/4 cup extra-virgin olive oil; 1 pound ground meat of choice (beef, veal or pork); 1/2 cup red wine; 1 large yellow onion, diced; 8 cups (2 quarts) prepared red sauce, such as marinara; 3 tablespoons minced fresh thyme; 2 cloves garlic, thinly sliced or minced; Salt and freshly ground black pepper; 2 cups heavy cream; 4 cups cooked gnocchi; 1/2 cup ricotta; 1/4 cup grated Parmesan

Directions

In a saucepan over medium-high heat, add the olive oil and heat to the verge of smoking. Add the ground meat and cook, stirring, for 2 minutes. Reduce the heat to medium and continue to stir and cook until the meat is medium well, about 5 minutes. Next, deglaze the pan with the wine, stirring and scraping. Then add the onions and continue to cook until well cooked off, an additional 5 minutes.
To the same pan, add the red sauce, thyme, garlic and salt and pepper to taste. Continue to cook over medium heat until the sauce comes to a boil; reduce the heat to low and simmer for 30 minutes.
Add the cream and cook on low heat for 10 minutes. Add the cooked gnocchi and stir with a spoon to allow the sauce to coat the gnocchi. This should take 2 minutes.
To serve, spoon the sauced gnocchi into a bowl, top with the ricotta and finish with Parmesan cheese.

Gnocchi Bolognese with Ricotta

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